Perfectly transparent cocktails. Perfect for batching.

I love this technique. I wasn’t very familiar with it until recently, where I decided to give it a go with the recipe in Dave Arnold’s book Liquid Intelligence as my guide. There are many myths when it comes to clarified milk punches. Some advise preparing the punch in a separate container and then adding it to the milk. I didn’t do that, originally accidentally, but my punch came out crystal-clear and amazingly tasty, so I won’t be doing that for future recipes either.

It’s surprisingly easy. I’ll be making a relatively simple clarified punch which serves 5 drinks for demonstration purposes. Here’s what you’ll need and how you can do it:

200ml Blended Scotch

100ml Strawberry Oleo Saccharum

100ml Fine-strained Lemon Juice

100ml Milk

8 dashes Lime Bitters

Heavy pinch of salt

1. Add all ingredients to a container, including the milk.

2. Stir and let sit for 30 minutes. I know, it doesn’t look appealing. Have faith!

3. After 30 minutes, pass through a fine strainer to get rid of the bigger curds.

4. Strain through a coffee filter. This may take some time, so you may want to put in the fridge and let it strain overnight, depending on the size of your batch.

5. Once strained, bottle and store in the fridge. Serve in a rocks glass over a large, clear ice cube and garnish as desired. Below is a different milk punch I did (see full post).

Feel free to play around with the ingredients and quantities to make the desired batch! I have a party coming up, so expect bottles upon bottles of clarified milk punch on my Instagram story soon!